Serves 4 Difficulty
2 pounds beef chuck 2 onions, chopped 2 carrots, chopped 1 garlic clove, minced 15 peppercorns 1 whole clove 1 Tablespoon gin Bouquet garni: 1 parsley sprig, 1 thyme sprig, 1 bay leaf tied with butcher string or in cheesecloth 1 bottle red wine 2 Tablespoons peanut oil 3/4 cup butter, cut into pieces 1/2 ounce gf unsweetened or bittersweet chocolate, chopped Salt & pepper to taste 1 pound gf elbow macaroni 2 cups cream 1 cup Parmesan cheese 1 cup Gruyere cheese Salt and pepper to taste
Combine beef, onion, carrot, garlic, peppercorns, clove, gin, bouquet garni and wine in a large bowl. Cover with plastic wrap and refrigerate for 24 hours. Preheat oven to 300 degrees F. Separate the meat, the vegetables and the marinade into bowls. Heat a large skillet to medium high and add peanut oil. When hot, add meat and brown on all sides. Transfer meat to a dutch oven. Add vegetables to skillet and saute until soft; remove to dutch oven. Add reserved marinade to skillet and simmer for 5 minutes. Pour marinade into dutch oven. If necessary, add water so that liquid just covers meat. Cover and bake for 3 hours or until meat is very tender. Transfer the meat to a plate. Strain the sauce through a sieve, pushing the vegetables through with the back of a spoon. Pour the strained sauce back into the pan and boil until reduced by a third. Reduce heat to low and add butter and chocolate. Season with salt and pepper. Cook macaroni per package instructions. Drain and return macaroni to pot. Stir in cream cheeses, salt and pepper and cook for 5 minutes. Preheat a broiler. Transfer the macaroni to a cassarole dish and place under the broiler until the cheese is browned and bubbly. Add meat to sauce and heat through. Serve meat and macaroni on same plate side by side.
Plan ahead, the beef should marinate for 24 hours prior to cooking.